"My mother makes this each Christmas. Many of my relatives freeze the custard and eat it with a spoon." — Brenda
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2 1/2 cups
Okay everyone who does not know what BOILED CUSTARD IS: If you know what egg nog is, boiled custard is that without the extra flavoring like rum, etc. Of course its not a custard pie, custard is a form of "pudding". Also, by "eggy", if you have chunks of egg, you are cooking too hot, and not stirring constantly, and not doing a sufficient job with the strainer. I have noticed that it is good to strain it twice. If you strain it when putting it in to its cooling pitcher, etc. thats gets the base of it out. Then if you strain it again when it has been cooled, that takes the clumps that have joined then. Then put it into the refrigerator and have happy holidays. If you are fed up with making this stuff, just go buy it. Now I'll tell you, not very many people carry Boiled Custard, but the brands I have seen are Sealtest, Southern Bell, and Deans. Request it if you local grocer doesn't carry it.
I made this custard for my husband who recalled fond memories of his grans custard pie....boy were we shocked...it was extremely eggy(sp?)and not suitable for a dessert at all! So..."if at first you don't succeed...move on to the next recipe!!!" Iapeel in AR
Use egg yoke only. 6 Per Qt. of Milk. you want have to strain. while custard cooling; Beat egg whites, add some sugar to whites. Fold and blend into custard. You can use whip cream instead of egg whites if you like. This is an old Tennessee recipe that's 200 plus years old.
This is my aboslute favorite at Christmas. But I do it the way my great-grandmother did it. I just use the yolks when it's cooking and then when it's finished I whip the whites with some sugar, and then fold the whites into the custard while it's cooling. Then you don't have to strain it and you get good little chunks of meringue-like pieces.
This was so good! Rich and creamy! But if you're looking for that store-bought taste, this is not the recipe. I think it would be even better with a little extra vanilla. Maybe using the beaters on it after you strain it would also make it smoother. Will definitely make again and try these new ideas!
I just want to say how tickled pink I am with this boiled custard recipe! I live in Turkey, and wanted the delicious flavor of the custard my southern grandmother and mother used to make. Let me tell you, this hit the spot! I am also delighted with the ease it can be made; no slaving over the stove like my mom did. Even my Turkish babysitter is hooked on boiled custard now! I now have a little bit of southern Christmas so far away; thanks again!
Tastes great and texture is good. Makes a great custard base for homemade icecream.
While this tasted good, it never coated the back of a spoon matter how long I cooked it. I ended having to add corn starch to get it to at least coat the back of a spoon.
* Percent Daily Values are based on a 2,000 calorie diet.
Boiled Custard II
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 32
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